Carb-Conscious Thai Green Curry Pork Patties

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs zucchini
• 1pcs ginger
• 75g green beans
• 1head broccoli
• 300g lean pork mince
• 20g panko breadcrumbs
• 30g green curry paste
• 10g Balinese seasoning
• 200ml coconut milk
• 1pcs egg yolk
• 15ml neutral-flavoured oil
• 5ml white vinegar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Coarsely grate the zucchini, then put in a clean cloth or tea towel and squeeze out as much liquid as possible. Finely grate half the ginger*. Trim the beans and halve on an angle. Finely chop the broccoli stem, then cut the head into small florets.
2. Step 2 — Make patties
   Put the pork mince, breadcrumbs, curry paste, garlic, zucchini and 1 egg yolk in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls and flatten slightly.
3. Step 3 — Cook patties
   Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the pork patties for 4-5 mins each side until browned and cooked through. Remove from the pan and cover to keep warm. Reserve the pan.
4. Step 4 — Make coconut sauce
   Bring a medium saucepan of water to the boil for the greens. Heat 1 tsp oil in the reserved pan over medium-high heat. Cook the ginger, stirring, for 1 min or until fragrant. Add the Balinese seasoning, coconut milk and 2 tbs water and stir to combine. Bring to a simmer, then reduce the heat to medium and cook for 5 mins or until slightly reduced.
5. Step 5 — Add patties to sauce
   Add the pork patties to the coconut sauce and cook, turning, for 1-2 mins until warmed through and well coated. Stir in 1 tsp white vinegar. Taste, then season with salt and pepper.
6. Step 6 — Cook greens and serve
   Meanwhile, cook the beans and broccoli in the pan of boiling water for 3 mins or until tender. Drain. Season with salt and pepper. Divide the Thai green curry and greens among bowls to serve.

Allergens

Egg, Gluten, Wheat, Soy, Sulphites